Buckwheat salad with vegetables, olives and feta


Diego Ponzoni

Serves 6.

Wash the buckwheat under running water, then cook it in a pot of boiling salted water  for about fifteen minutes, drain and cool it down. Meanwhile in a bowl add the diced vegetables (drained ), the olives, the soleggiati tomatoes(cut in halves)  and season with extra virgin olive oil,  few mint leaves, salt and pepper . Now add the cooled buckwheat to the other ingredients, mix well. With the help of a pastry cutter, transfer the salad to the plates. Complete with diced feta cheese, a drizzle of extra virgin olive oil and  mint leaves.